Ingredients: |
Ingredients: 1/4 lb. panchetta, chopped fine
3 T. butter
1 small onion, minced
2 carrots, minced
2 celery stalks, chopped fine
2 garlic cloves, minced
1/3 lb. ground chuck
1/3 lb. ground veal
1/3 lb. ground pork
Salt
Pepper
1 cup whole milk
1 cup dry white wine
1 cup beef broth
1 28-oz. can diced tomatoes with juice
2 bay leaves
2 sprigs of thyme
Nutmeg
1 cup rich cream
2 lbs. rigatoni or fettucini
Parmigiano cheese, grated
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Directions: |
Directions:Saute the panchetta in large, heavy-bottomed Dutch oven over
medium until slightly browned, about 5 minutes.
Add butter and melt.
Add the onion, carrot and celery and saute until softened but
not browned, about 6 minutes.
Add the garlic and saute for 30 seconds.
Add the ground meat and 1/2 tsp. salt and ground pepper.
Crumble the meat with a spatula and cook just until it loses its
raw color but not yet browned, about 3 minutes.
Add the milk and bring to a simmer; continue to simmer until the
milk evaporates and only clear fat remains, 10-15 minutes.
Add the wine and bring to a simmer; continue to simmer until
the wine evaporates, 10-15 minutes.
Add the bay leaves, thyme, tomatoes and their juice and the
beef broth and bring to a simmer.
Reduce the heat to low so that the sauce continues to simmer
just barely, with an occasional bubble or two on the surface,
until the liquid has evaporated, about 3 hours.
Boil a large pot of water and add the pasta.
As it cooks, add the cream and a liberal dash of nutmeg to the
sauce and bring to a simmer. Stir frequently to heat the sauce.
Drain the pasta and pour into a large bowl. Pour the sauce over
and toss to cover it. Add grated cheese and more salt and
pepper to taste. |
This recipe for Sugo al Bolognese is from